1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken and rinse chicken cavity and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place 1 onion into the cavity of chicken. Place chicken in a resalable bag. Refrigerate overnight, or at least 4 to 6 hours
2. Preheat BBQ to ¾ temperature.
3. Place chicken on the rotisserie on the BBQ. Cook for 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
4. Take the chicken off the BBQ and let stand for 10 minutes before carving.